Seafood plays an integral part in the Goan cuisine. No wonder, they have mastered the art of blending fish with various spices. In this coconut-based curry, sardines are paired with the spiceberry triphal. So flavourful and aromatic, my all time favourite gravy and I just couldn't wait to share it. The combination of sardines with the unique fragrance of triphal and touch of sourness from the mango is what makes this curry simply irresistible. Served with rice, it is mouthwateringly delicious, compelling you to go for a second helping.

Sardine is a small oily fish that belong to the herring family. Very tasty and healthy. Rich in vitamins, minerals and omega-3 fatty acids. A good source of vitamin D, calcium, potassium and protein. They contain the lowest amount of mercury making them safe enough to consume.

Triphal or Teppal is a type of Szechuan Peppercorn. When fresh, the berry is green in colour which turns to brownish black when dried, opening up and exposing a black seed. The outer pod is used in curries, lentils and beans, while the shiny black seed is discarded. It has a unique aroma and flavour, not pungent like peppercorns and has a light lemony taste. Slightly toasting the pods and then pounding them helps release their fragrance. In Hindi, known as “Tilfda” while in Portuguese, it is called “limao pimentose” (pungent lemon). This spiceberry prevents build up of flatulence hence, added to lentils and bean dishes.

​Dried Triphal or Teppal

Sardine Fish Curry With Raw Mango(Serves 6)Ingredients:750 grams medium-sized sardines (11 or 12)6 triphal or teppal1 large or 2 medium-sized raw green mangoes1 onion (chopped)2 green chillies (slit)1/2 bouillon cube1 cup water2 tablespoon oilsaltGrind to a slightly coarse paste (with water)1 1/2 cups fresh or frozen grated coconut8 to 10 dried Kashmiri red chillies1 1/2 tablespoons coriander seeds1 teaspoon cumin seeds4 large garlic cloves1/2 teaspoon turmeric powderMethod:Descale the sardines, cut off the fins, tail and head. Remove the innards, wash the sardines and season with salt.Peel, wash and slice mango. Season with salt.In a pan, heat oil and sauté the onion until translucent. Add the ground paste and fry well. Rinse the blender jar with one cup water, add to the pan with mango slices and triphal after gently pounding them a couple of times. Let the curry come to a nice boil for the mango to release its sourness into the curry.Include the fish, green chillies and bouillon cube. Lower heat, cover pan with lid slightly ajar and let the curry simmer until fish cooked through. Check for seasoning and add salt if needed. (Once you add the fish, do not stir curry but gently turn fish or swirl pan.)Serve fish curry with steaming hot rice.

Note:

The spice paste should be ground until slightly coarse and consistency of the gravy thick. This contributes to the deliciousness of the curry.